Mini Pumpkin Gingerbread Cakes
These mini pumpkin gingerbread cakes are the perfect fall delight. They are full of pumpkin and gingerbread and go perfectly with a Starbucks pumpkin spice latte.
Servings: 12 Mini Cakes
Calories: 318kcal
Ingredients
Cake
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- I Cup Molasses Unsulphured
- 1 Tablespoon Minced Crystalized Ginger
- 2 Tablespoons Minced Ginger
- 2 Eggs
- 3 Cups All-Purpose Flour
- ¼ Teaspoon Ground Cloves
- 1 Cup Water
- 1 Tablespoon Baking Soda
Frosting
- 1 Cup Powdered Sugar
- 2 Tablespoons Plain Greek Yogurt
- ½ Teaspoon Vanilla
- ¼ Teaspoon Cinnamon
Instructions
- Pre-Heat oven to 325 degrees. Generously spray your muffin or mini bunt cake pan. Note, even if its a non-stick, still spraying the pan.
- In a large bowl, whisk together the pumpkin, sugar, molasses, crystalized ginger, ginger and eggs.
- In another bowl, whisk together flour and cloves.
- Add the pumpkin mixture into the flour mixture and whisk.
- In a small sauce pan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the water baking soda liquid to batter and whisk until fully combined.
- Transfer batter to baking pan and then into the oven.
- Bake for approximately 45 minutes. Insert a toothpick into the cakes and if comes out clean, they are done.
- In a small bowl, whisk together the powdered sugar, yogurt, vanilla and cinnamon.
- Once the cakes are cool, drizzle the frosting over the top.
Video
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 73g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 341mg | Fiber: 2g | Sugar: 47g